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Fall

Explore 1967 recipes, 310 projects, 197 articles, 159 galleries, 163 videos, and more

Gingersnap Crust

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Roasted-Apple Tartlets

Ingredients
  • 2 Granny Smith or other firm apples
  • 3 Granny Smith or other firm apples
  • 1 cups all-purpose flour, plus more for surface
  • 1/4 cup sugar
  • 1/2 teaspoon sugar
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons fresh breadcrumbs
  • 4 tablespoons unsalted butter, melted
  • Salt
  • 3 tablespoons sugar
  • 1 tablespoon plus 1 1/2 teaspoons Calvados or other apple brandy
  • 1 stick cold unsalted butter, cut into small pieces
  • 1/4 cup apricot jam, warmed and strained
  • 1/4 cup ice water
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon all-purpose flour
  • Salt
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Fruit Crumb Bars

Other Ideas:
Dessert, Fruit bars, Jam, Oats
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Pork Roast with Lady Apples and Seckel Pears

Ingredients
  • 1 bone-in pork roast, (5 to 6 pounds) frenched, room temperature
  • Coarse salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 1 clove garlic, minced
  • 1 tablespoon finely chopped rosemary
  • 1 tablespoon finely chopped thyme
  • 1 tablespoon finely chopped sage
  • 4 lady apples, halved lengthwise
  • 4 Seckel pears, halved lengthwise
  • 1/2 cup dry white wine
  • 2 cups homemade or low-sodium store-bought chicken or veal stock
  • 1/4 cup apple cider
  • 1 tablespoon all-purpose flour
  • 1 tablespoon unsalted butter
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Apricot Pork Tenderloin with Cranberry Black-Pepper Sauce

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 pork tenderloin (1 to 1 1/4 pounds)
  • 16 shallots, peeled and halved lengthwise, keeping root intact, plus 1/3 cup coarsely chopped shallots, for sauce (about 2)
  • 1 jar (10 ounces) all-fruit apricot jam
  • 1/2 cup low-sodium canned chicken broth
  • 1/2 teaspoon coarse salt
  • 1 cup fresh or frozen (thawed) cranberries
  • 1 1/2 tablespoons red-wine vinegar
  • 1/2 teaspoon freshly ground pepper
  • 1 teaspoon chopped fresh thyme, plus sprigs (optional), for garnish
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Rolled Turkey Breast with Sausage-Pecan Stuffing

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Creamy Cauliflower Puree

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Pear Galette

Ingredients
  • All-purpose flour, for work surface
  • 1/2 recipe Pate Brisee
  • 1 tablespoon cornstarch
  • 1/4 cup granulated sugar
  • Pinch of salt
  • 4 large ripe pears, cut into 1/2-inch pieces (about 3 1/2 pounds)
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 large egg
  • Sanding sugar, for sprinkling
  • 1 tablespoon unsalted butter, cut into small pieces
  • 3 tablespoons apricot jam
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Root Vegetable and Pomegranate Salad

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Poached Pears Filled with Cranberry Sauce

Ingredients
  • 2 lemons
  • 4 firm Bosc pears
  • 3 cups dry white wine
  • 1 1/2 cups sugar
  • 1 tablespoon whole black peppercorns
  • 1 cinnamon stick
  • 1 twelve-ounce bag fresh cranberries (about 3 1/2 cups)
  • 4 kumquats, stems removed, thinly sliced crosswise, and seeds removed
  • 1/4 cup dried cranberries
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